Easter Potatoes

Ingredients:

• 8-10 medium Yukon gold potatoes
• 1 yellow onion, sliced
• 1 tablespoon butter
• 3 cloves garlic, chopped
• 8 ounces soft cream cheese
• Salt and pepper to taste
• 3 cups heavy cream
• ½ cup milk
• 1 tablespoon flour
• ¾ cup crumbled feta, plus 2 tablespoons set aside
• ½ cup shredded parmesan cheese
• ½ cup chopped fresh dill, plus 2 tablespoons set aside

Instructions:

1. Dice and boil potatoes in a large pot of salted water 15-20 minutes until knife tender but not completely cooked through. Drain and set aside to cool. 
2. Preheat oven to 350 degrees. In a large sauce or sauté pan, cook onions in butter over medium heat until translucent. Add garlic and sauté 2 more minutes until garlic is tender. 
3. Add cream cheese. Add salt and pepper. Once cream cheese is melted, add cream and milk. Cook 1-2 minutes, stirring often until everything begins to come together.   
4. Sprinkle flour over the mixture. Stir to combine. Cook 1-2 minutes. Add 3/4 cup feta and 1/2 cup fresh dill. Stir to incorporate. 
5. Add the potatoes to your 9x13 pan.
6. Pour hot cream cheese mixture over potatoes. Sprinkle with remaining feta. Bake uncovered 15-20 minutes until the top begins to turn a light golden brown. Once potatoes are cooked perfectly, remove from the oven and sprinkle with the remaining fresh dill.  A squeeze of lemon to finish the dish is lovely but optional. Enjoy!

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